The strawberries have ripened, at last

Published: Tuesday, May 21, 2013 at 5:40 p.m.

Last Modified: Tuesday, May 21, 2013 at 5:40 p.m.

"It's a sin to cook a strawberry," proclaimed Aunt Sister piously.

But she never had a slice of this delicious strawberry bread, toasted and slathered with smooth cream cheese.

Strawberry season is late this year due to the cool weather, but the fruit tastes better than ever, maybe because we've had longer to anticipate its coming. Here's the recipe for the delicious bread from the Charity League cookbook "Taste of the Town, Second Serving." And, to make Aunt Sister happy, here's a recipe using fresh berries.

Strawberry Bread

3 cups all-purpose flour, sifted

1 tablespoon cinnamon

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

2 cups strawberries

4 eggs, beaten

11⁄4 cups vegetable oil

11⁄2 cups pecans, chopped

Stir dry ingredients together, mixing thoroughly. Make a well in the dry ingredients and add berries, eggs, vegetable oil and nuts, stirring gently until just mixed. Do not over-stir. Pour into 2 greased and floured (I used baking spray) 9x5-inch loaf pans. Bake in a preheated 350-degree oven for 1 hour. Cool 5 minutes in pan; then turn out onto racks to continue cooling. This bread makes a nice gift and freezes well. You can make it with frozen berries when fresh are not in season.

Strawberry Divine Pie

2 cups strawberries

1 14-ounce can sweetened, condensed milk (Eagle Brand)

4 tablespoons lemon juice

Pinch salt

1⁄2 cup pecans, chopped

1 8-ounce carton nondairy whipped topping (Cool Whip)

2 graham cracker crusts

1 cup whipping cream, whipped

Wash, hull and slice strawberries. Using a paddle type plastic or rubber spatula, mix condensed milk with lemon juice and salt. Fold in strawberries and pecans (I like to toast the pecans first). Gently fold in the topping. Spoon into pie crusts and chill overnight. Serve topped with whipped cream.

<p>"It's a sin to cook a strawberry," proclaimed Aunt Sister piously.</p><p>But she never had a slice of this delicious strawberry bread, toasted and slathered with smooth cream cheese.</p><p>Strawberry season is late this year due to the cool weather, but the fruit tastes better than ever, maybe because we've had longer to anticipate its coming. Here's the recipe for the delicious bread from the Charity League cookbook "Taste of the Town, Second Serving." And, to make Aunt Sister happy, here's a recipe using fresh berries.</p><p><B>Strawberry Bread</B></p><p>3 cups all-purpose flour, sifted</p><p>1 tablespoon cinnamon</p><p>1 teaspoon baking soda</p><p>1 teaspoon salt</p><p>2 cups sugar</p><p>2 cups strawberries</p><p>4 eggs, beaten</p><p>11⁄4 cups vegetable oil</p><p>11⁄2 cups pecans, chopped</p><p>Stir dry ingredients together, mixing thoroughly. Make a well in the dry ingredients and add berries, eggs, vegetable oil and nuts, stirring gently until just mixed. Do not over-stir. Pour into 2 greased and floured (I used baking spray) 9x5-inch loaf pans. Bake in a preheated 350-degree oven for 1 hour. Cool 5 minutes in pan; then turn out onto racks to continue cooling. This bread makes a nice gift and freezes well. You can make it with frozen berries when fresh are not in season.</p><p><B>Strawberry Divine Pie</B></p><p>2 cups strawberries</p><p>1 14-ounce can sweetened, condensed milk (Eagle Brand)</p><p>4 tablespoons lemon juice</p><p>Pinch salt</p><p>1⁄2 cup pecans, chopped</p><p>1 8-ounce carton nondairy whipped topping (Cool Whip)</p><p>2 graham cracker crusts</p><p>1 cup whipping cream, whipped</p><p>Wash, hull and slice strawberries. Using a paddle type plastic or rubber spatula, mix condensed milk with lemon juice and salt. Fold in strawberries and pecans (I like to toast the pecans first). Gently fold in the topping. Spoon into pie crusts and chill overnight. Serve topped with whipped cream.</p>